Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 6 loaves of bread, cubed
• 1 pound carrots, shredded
• 2 large onions (about 4 cups), finely diced
• 2 small bunches celery, finely diced
• 3 pounds potatoes, peeled and cubed
• 18 eggs, beaten
• 14.5 ounces chicken broth
• 1 pound butter
• 1/2 cup milk
• 1/4 cup parsley
• 2 tablespoons oregano
• 1 teaspoon cumin
• 1 tablespoon salt, or to taste
• 1 tablespoon pepper

Directions:

Begin by cooking the potatoes until tender and then beating them with 1 stick of butter and 1/2 cup of milk, just like making mashed potatoes. Season with salt and pepper to taste and then set aside. Fry onions and celery (separately or together) in 2 sticks of butter until tender. Set aside

In a very large bowl, toss cubed bread with salt, pepper, parsley, oregano, cumin, and carrots. Scatter the cooked onions and celery in the bowl with the butter and continue to toss. Add the mashed potatoes and mix the stuffing again. Pour eggs over the stuffing and then mix. Drizzle stuffing with 1 stick of melted butter and again mix to combine. Add enough chicken broth (about 1/2 cup) to obtain proper consistency and mix a final time. The seasonings can be adjusted at this point. Place stuffing lightly into two 17×12x3 pans. Pour remaining chicken broth over the stuffing and cover lightly with foil. Bake at 375 degrees for 1 hours and 30 minutes.

Serves 60.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons